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Crema de Vie (Cuban Eggnog)

December 24, 2009

Here’s a quickie post for your Holiday pleasure. Crema de Vie, the Cuban version of eggnog, has been a favorite of mine since introduced to it by some of my Cuban-American former co-workers during the days before Christmas. Just one of the more delicious holiday traditions, here in South Florida.

Combine water and sugar and boil for 3 – 4 minutes until it becomes syrupy. Let cool slightly.

Whisk egg yolks till frothy. Add both milks and vanilla extract to yolks. Whisk well. Add the still-hot syrup in a thin stream while still whisking. Add rum. Mix well again. Strain the mixture through cheesecloth or coffee filter. Pour into one or more decorative bottles with tight seal. Refrigerate.

Serve in small apéritif-style glasses… okay…who am I kidding? Serve in whatever glasses you want with a light grating of fresh nutmeg (optional). Just be forewarned – the stuff is addicting and potent!

This is the only recipe I know of where you can fool with the egg quantity. Just depends on how yellow & eggy you like your eggnog. I’ve seen recipes calling for up to 8 egg yolks, but that’s too close to “American” eggnog for this style, in my opinion.

*Variation: Add a 13.5 oz can of coconut milk, combine thoroughly, and you’ll get the Puerto Rican version of this holiday classic: Coquita. Adjust rum accordingly, if necessary. Also, muy delicioso!

The Crema de Vie is best made well ahead of time – my co-worker’s mother makes this in early November! But it will be extremely delicious even after just a few hours and ice-cold.

[…] Crema de Vie (Cuban Eggnog) Here’s a quickie post for your Holiday pleasure – a favorite of mine, since introduced to it by some of my Cuban-American co-workers during the days before Christmas (when no one really cares if you’re a tad censored at work!) – Oops! Did I say that out loud? […]

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Meet Renee

Renée brings you traditional Jewish recipes, updates them for the modern cook and kitchen, but doesn’t stop there! In this eclectic food blog, you’ll also find original, as well as popular regional and ethnic recipes with a Kosher twist, and unusual jam and pickle recipes. And other stuff, too. Because she’s like that.